New favourite warming green soup
by Clare Ward,
Here's a fail-safe pea, mint and spinach soup recipe from the Radiance kitchen that's ideal for light meals pre or post cleanse.
Ingredients:
- 1 ltr stock
- 1 onion finely chopped
- 1 clove garlic crushed or finely chopped
- 1 stalk celery sliced
- 300g frozen peas (or fresh if in season)
- 2 tbsp fresh mint finely chopped
- 100g spinach
Method:
- Place 1cm of water in a pan on a medium heat. Add in the onions, garlic and celery and leave to cook for five minutes with the lid on, ensuring that the pan doesn't run dry.
- Add the stock and bring it to the boil.
- Add the peas and turn down to a simmer for 3 minutes.
- Add in the mint and spinach, cook for a further 3 minutes.
- Take the pan off the heat and either pour the contents into a blender or use a hand blender and blend until a smooth consistency.
- Check the flavour and season to your taste.
- Additonally you can add a dash of lemon juice and/or olive oil. The lemon will help bring out the flavours and the oil adds a depth or flavour.
- Serve with some mint leaves as garnish.